Fish Filet Roll Ups on Shingled Red Potatoes and the Winner of my Giveaway
 
Ingredients
  • mild white fleshed fish filets ( I used 4 for this recipe) sole, flounder or cod, thin enough to roll and big enough to stuff.
  • 2 carrots and 2 zucchini, julienned, do not use the seeds of the zucchini
  • good quality basil pesto
  • 8 or 9 tiny red potatoes, thinly sliced with a mandoline, do not use the ends
  • panko bread crumbs
  • lemon zest
  • 1 garlic clove, smashed
  • olive oil
  • garlic powder
  • paprika
  • salt and pepper to taste
  • parsley for garnish
Instructions
  1. Heat oven to 400 degrees, Toss sliced potatoes into a bowl and coat with olive oil, garlic powder, salt and pepper.
  2. On parchment, layer the sliced potatoes in a shingled pattern overlapping the slices making a rectangular raft to hold the fish bundle, make sure you can see the potato slices on all 4 sides of each raft.
  3. Take the inner side of each fillet and generously brush it with the pesto from end to end.
  4. Place a handful of the veggies on the small end of fillet then roll up and secure with tooth pick, place seam side down onto potato shingles.
  5. Brush top of bundles with pesto so the panko mixture sticks, sprinkle with paprika.
  6. To make the panko mixture, mix 1½ cups of panko with 1 smashed garlic clove and the zest of 1 lemon.
  7. In a small saute pan drizzle olive oil and crisp up the panko mixture until golden.
  8. Press the panko mixture onto the top of each fish roll up, drizzle with olive oil and bake until fish is cooked and potatoes get crisp on the edges.
  9. Sprinkle with parsley for garnish.
  10. Use a nice wide spatula, get right under the potatoes and carefully lift up.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2015/02/fish-filet-roll-ups-shingled-red-potatoes-winner-giveaway.html